Simple delicious loaded bruschetta with fresh flavours – perfect as a light lunch or starter. By Donna Hay From Saturday Kitchen Ingredients For the roast garlic (makes 200g/7oz) 6 large garlic bulbs extra virgin olive oil, to drizzle sea …
Tantalizing crispy fried chicken smothered in a luscious and savory three cup sauce. While the claypot presentation adds a touch of flair, it is not a mandatory component for this delectable dish. By Tong Chee Hwee …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken and marinade 1 skinless, boneless chicken breast 2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely …
By Mateo Zielonka From Saturday Kitchen Ingredients 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting if using fresh pasta dough 250g/9oz courgettes (about 3 medium courgettes), grated 6 tbsp olive oil 1 bunch fresh mint, leaves …
By Edd Kimber From Saturday Kitchen Ingredients For the dough 275g/9¾oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 100g/3½oz caster sugar 30g/1oz unsalted butter, melted 4 large free-range egg yolks 1 …
By Adam Handling From Saturday Kitchen Ingredients For the lamb sauce 2 tbsp olive oil 1 large onion, peeled and diced 1 large carrot, peeled and diced 3 sticks celery, peeled and diced 1 garlic clove, peeled and diced 375ml/13fl oz white wine …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting 1 tbsp olive oil For the basil butter sauce 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the candied courgettes 250g/9oz caster sugar 1 courgette, peeled into ribbons For the cake 150g/5½oz caster sugar 1 vanilla pod, split and seeds removed 2 free-range eggs 140ml/4¾fl oz vegetable oil 250g/9oz self-raising flour …
By Matt Tebbutt From Saturday Kitchen Ingredients 10 ripe tomatoes, roughly chopped 5cm/2in piece ginger, peeled and sliced 1 garlic clove, peeled and crushed 15g/½oz fresh basil 1 tsp pink peppercorns 1 side trout, ideally chalk stream dash oil salt, to season 6 …
By Frederick Forster From Saturday Kitchen Ingredients For the flatbread 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/⅓oz table salt 10g/⅓oz instant dried yeast 30ml/1fl oz olive oil, plus extra for frying 300ml/10fl oz water For the hummus …
By Paul Ainsworth From Saturday Kitchen Ingredients 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded 250ml/9fl oz dry white wine dash olive oil 250g/9oz good-quality chorizo, cut into thick rounds …
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn salad 6 raw large prawns, peeled and deveined 2 tbsp olive oil 1 garlic clove, crushed 1 tsp chopped fresh root ginger 1 green chilli, finely chopped squeeze lemon juice salt For …
